This luscious reduced-fat cheesecake, with a crust full of nutritional goodies, is really a very creamy pumpkin pie that easily could become a favorite on Thanksgiving or any special family dinner.

2/3 cup old-fashioned rolled oats
1/2 cup walnuts
1/2 cup toasted wheat germ
2 tablespoons plus 1 cup packed light brown sugar
1 package (8 ounces) reduced-fat cream cheese
1 package (8 ounces) fat-free cream cheese
15 ounces firm silken tofu
1 can (16 ounces) unsweetened pumpkin puree
2 large eggs
2 large egg whites
2 tablespoons dark rum or bourbon
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons cinnamon
1 teaspoon allspice
1 teaspoon ground ginger
1/2 teaspoon salt

  1. Preheat the oven to 350°F. Place the oats and walnuts on a baking sheet and bake 5 minutes until lightly toasted. Transfer to a food processor. Add the wheat germ and 2 tablespoons of the brown sugar and pulse until finely ground. Transfer to a 9-inch springform pan and press the mixture into the bottom of the pan.
  2. In the food processor (no need to clean the bowl), combine the cream cheese, tofu, pumpkin puree, whole eggs, egg whites, rum, vanilla, cinnamon, allspice, ginger, salt, and remaining 1 cup brown sugar and process until smooth. Pour the batter into the springform pan.
  3. Bake 1 hour. Turn the oven off, prop the oven door open slightly, and let the cake stand 45 minutes in the turned-off oven. Let cool to room temperature, then chill overnight before serving.

Makes 12 servings.
Per serving: 263 calories, 9.9g total fat (3.7g saturated), 51mg cholesterol, 2.9g dietary fiber, 32g carbohydrate, 11g protein, 307mg sodium.